Savannah morning news. [volume] (Savannah) 1868-1887, 1887-01-10
SOME SORTS OF SALADS.
BY CHRISTINE rERHuxE HrRRIcK.


ard mixing cake seems a simple matter,
but the suggestion OF a salad appears 20
involve an amount of work and worry
that render it an undertaking not to be
attempted except upon great occasions
and at long intervals.
Like many other occupations and eX-
periences, the dread ofthe salad is caused
by its unusualness. 1t is less trouble
batch of bread. To the accustomed hand
than even the average pastry, less uncer-
tain cake and takes less time than than
1t is a simple affair ana susceptible of
endless variations. Even for family
tea 1t is easily prepared, and almost in
Varlably gives general satisfaction. 1t
imparts an air OF elegance to the plainest
repast and costs no more than many less
pretentious dainties.
While salads are especially delicious in
their crisp freshness during the spring
ana summer months, they are little de-
lightlul in winter. The families who
have their dinner at night and wish sub
stantial lunch at noon, or those who,
making their principal meal in the mid
die of the day, yet desire a "hearty tea"
in the evening, will find in them II never
failing, always appetizing variety. There
oAO AC" BSpplC WIN NOulu NV ilNiCA a
dish of salad once or twice week to the
inevitable cake which is often con-
sIdered essential to the supper table.
IL is a mistake to think that the most
costly salads are the best. Delicious as
are lobster and chicken salads, quite as
tempting dishes can be prepared from the
remains OF cold fish, lamb, veal or beef.
Vegetable salads are good il properly
made and egg salad delicious. The re-
suits fully justify the thought bestowed
IN evOking new combinations, and the
soul OF the economical housewife will be
rejoiced as she sees those for whom she
caters enjoying dish which she has rem
dered palatable at small expenditure OF
time and less of money.
MAYoNNAIsE DREssING.-This much
dreaded but really simple dressing once
learned, the preparation OF salads be-
comes bagatelle. To be successful in
the manufacture, however, care il es-
sential, as in all nice cookery. For use in
the family, one egg should be allowed for
every person, and for each egg there
should be dessert spoonful OF good salad
oil. The best quality is the cheapest in
the end, for the poor is generally so indif-
ferent as to render the dressing almost
UNBEATABLE. Free the y0lks Of the eggs
from every particle OF the white and pre-
pare to beat them in a bowl set in pan of
snow or cracked ice. The dressing will
thicken more readily if kept very cold.
Drop into the yOlks drop Of oil, beat it
in thoroughly, add another drop and keep
up the process for about ten minutes.
After that increase the additions of oil
to two or three drops at time, and as
the dressing thckeDs, to more. Thin
with vinegar occasionally, but never so
much as to destroy the creamy quality,
which Is one marked characteristic of
really fine mavonnaIse dressing. Season to
taste with salt and cayenne pepper at the
last, and set aside in a cold place for an
hour or two before using.
EGG SALAD.-Boil six eggs hard and
throw them into cold water to prevent
their blackening; shell and slice cross
wise with a sharp knife, taking care not
to break the slices; have ready two heads
of lettuce, carefully washed in ice water,
and dried between two cloths; select the
crispest and freshest leaves, arrange
them on platter and lay the slices OF egg
upon them; place border of the smaller,
hght-colored leaves around the dish; pour
little of the mav0nnaise dressing over
the egg and let the rest be passed in bowl
or pitcher.
CHEESE AND EGG SALAD.-Boil six
eggs hard and cut each in two transverse
iy. Remove the yOlks aud rub them
smooth with little pepper, salt and
melted butter and grated cheese in the
proportion of a teaspOonful to each egg
Cut a small piece from the end OF each
halved white so that the cup may stand
up. fill them with the cheese and yOlk
compound and arrange them on the leaves
of lettuce, prepared as Ia the preceding
receipt. Pass the dressing and let each
guest help himself.
Erotr Conon rrn{ta. -.
household topics has APPLY said that a
cod boiled in the morning is a friend in
the evening. The same remark may apply
to the remains of any cold boiled fish.
Cod, halibut, rockfish, bass, pickerel or
any good firm fish may be converted into
mayonnaise.
II the fish can be cut into neat pieces,
lay each slice on lettuce leaf, together
with a small sardine. Arrange lettuce
leaves about the dish, an d pour mayon.
nase dressing over the fish. In serving
give each guest couple of lettuce leaves,
piece OF the boiled fish and sardIne.
Mince two or three sardines very fine and
stir into the dressing.
FISH AND CELERY MAYoNNAIsE.-
There are frequently fragments of fish
left over that cannot be neatly sliced,
Mince them fine and mix with them an
equal quantity OF celery and into
haf-lnch lengths. Moisten with a little
vinegar and season with pepper and
salt. Cover with mayOnnaIse dressing
and garnish with celery tops or lettuce
leaves.
SALMON SALAD.-Fresh salmon lust
boiled is, OF course, nicer for this salad
than anything else. But when this is un.
attsinaDie the canned salmon makes a
very tOlersble substitute. Drain the
liquor from the fish a couple OF hours be-
fore using, that it may have an oppor.
tunity to get rid OF the tight, airless
smell so unpleasant in canned goods.
Pick the fish over carefully with fork,
removing all bits OF bone and skin.
Mound in the centre OF salad bowl
and hedge about thickly with lettuce
leaves. Pour mayonnalse dressing over
the fish. Picked salmon makes deicl-
Gus salad.
SALAD FROM COLD MEAT.-Both lamb
and veal make delicious salads, cut fine
with a sharp knife and served with may
Onnaise dressing; the meat may be served
by itself on lettuce or mixed with minced
celery. Cold beef is nice, cut in delicate
slices and surrounded with lettuce, and
thin slices OF naIu also make nice salad.
Indeed, there Is hardly any sort Of cold
meat, poultry or game that is not ayaila-
bic for this purpose. POtted meats, when
not too highly seasoned, may be used
When lettuce IS out Of season, as 10 some
times 10 IN midsummer, the young, tender
leaves ~ the beet are not 10 be desplsed
as substitute. An appctiZing addition
10 meat salads Of any kind is fur